1, cut chilled chicken breast into large pieces, add oyster sauce, raw flour, cooking wine and soy sauce, and mix well for later use.

2. Clean the pan, add oil and bean paste, stir-fry until fragrant, add dried pepper, pepper, onion, ginger and garlic, and stir-fry again.

3, add water to boil, add salt, chicken essence, sugar.

4. Then add your favorite side dishes (duck blood, bean sprouts and Flammulina velutipes). When the side dishes are cooked, take them out and put them at the bottom of the bowl.

5. After the side dishes are cooked, remove them and put them at the bottom of the bowl.

6. Boil the water in the pot again, add the chicken breast and turn to low heat.

7. Chop the chicken breast with chopsticks.

8. When the chicken breast changes color (turns white), it will surface, immediately remove it and put it in a bowl. Chicken breast becomes very fast as soon as it is put in, so it can't be cooked for a long time. Put the chicken breast in and take it out for no more than 1 min.

9. Pour the soup in the pot into a bowl, then add minced garlic, dried pepper and chopped green onion to the chicken breast, heat the pot and pour hot oil on the garlic, and serve.